That's all good to know. So it seems like you need to use a decent amount of it to get a decent amount of flavor from it. Would it be better to maybe added to the secondary fermentation or maybe for a source for priming?

Guy I bought my used equipment from told me he used maple regularly in his brewing. He had maple trees on his property, which he tapped for sap. Told me he'd reduce 20 gallons of sap down to 5 gallons and use it in place of the water in the brown ale recipe from his local HBS - claims it was AWESOME. Now, if you can find out the normal reduction of sap to syrup, you can figure out how to reconstitute syrup into 5 gallons and replicate this guy's technique. I think for some reason that it takes 20 gallons of sap to make 1 gallon of syrup, but I'm not certain. If that's correct, though, you could buy 1 gallon of syrup and add 4 gallons of water to "get er done"...

I once made an Ohio Maple Imperial Stout. I used pure maple syrup harvested locally. It was good. However, when priming, I primed with more syrup.... I got a bit carried away and the end product was a bit thicker in body than I had hoped. I would use less syrup next time. (But it did Packed a wicked Punch!) I'll have to find my notes from that batch for the actual amounts used and when.

I purchased a 1/2 gallon of pure syrup for around $30-40, but it was from a yuppie marked up cheese store. (Don’t get me wrong I like cheese too! But not at those prices.)

I think I'm going to start asking around the Amish community for sources of local Maple syrup and Honey.

Realistically, if I could locate a more cost effective source for the syrup, I would like to try a few more batches.